We’ve spent another few weekends in Riverside, which means we found another new (very literally) restaurant to try. Pele’s Wood Fire opened its doors just before the new year, though they were known to the public previously as a catering company and Riverside Arts Market vendor. I was invited to a media dinner around that time, and proceeded to visit twice more on my own to see if they were really cookin’ with grease–or super, super hot ovens, as it were. I was also intrigued by the curiously low ratings on public review forums. I wanted to see if my media food was a fluke (possible), or if other diners’ expectations were just wildly off. Repeated negative-sounding declarations of “This is foodie pizza” (what does that even mean?) had me leaning toward the latter.
Pele’s pizzaiolo makes certified Neapolitan pizzas, which is kind of a big deal when you consider that the certification requires special flour, bufala mozzarella, San Gennaro tomatoes from Italy, and wood fired pizzas cooked in a 1400 degree oven–which means they’re done in only 90 seconds.
My first visit for the media dinner was a fantastic 7-course feast; I practically waddled out afterward. And of course, the battery on my camera died after the second course You can, however, see some great photos and reviews on some other local blogs. We started with some wood oven-baked bread, and you could really taste the smokiness in it. The two dishes I did get shots of were the seafood platter and Limoncello wings (also fired in the ovens):
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